Blanch beans in a covered pot of salted boiling water for 10 to 15 minutes, or until tender. Strain and cool them in an ice bath.

Place beans, garlic, lemon zest and juice, and extra-virgin olive oil in a food processor. Purée until smooth but slightly chunky. Season with salt and pepper. Fold in mint. Spread on warm flatbread. Top with crumbled goat cheese.